AwesomeBites

Tag: Cookies

  • Scones – Best Ever!

    Scones – Best Ever!


    I am a about to take a professional cooking class and so you probably are going to not like what I am going to say, but I have to say it.
    The best scones in the whole wide world are made with two pre-made mixes.
    Don’t get all uppity, I love baking from scratch. Just try these and you’ll know I am right!

    Krusteaz Sugar Cookie Mix
    Bisquick Biscuits
    2 tsp of vanilla extract or black walnut extract
    1 cup diced black walnuts
    1/2 cup rolled oats
    Optional – Choose one: Raisins, Dried Cranberries or nothing at all!
    1 cup confectioners sugar
    1 T water or milk

    Prepare as you would according to the directions, although in this case mix the dry ingredients together of both mixes and then the wet ingredients include the extracts and then combine. Then add chopped black walnuts and optional raisins or cranberries.
    Divide into two parts and then with your hands pat into rounds on baking sheet lined with parchment paper and sprayed with Pam.
    While patting down pour 1/4 cup of rolled oats on top of each round.

    With a long knife, cut into 8 pieces as you would a pizza.
    Bake for 25 minutes or until golden brown at 375 degrees.

    After you take the scones out of the oven, combine the confectioners sugar and 1 T water or milk and combine until the mixture resembles heavy cream.
    Drizzle the topping over the golden scone. Hurry and eat before they are gone!

    Awesome Scones!

  • Peanut Butter Cookies with Macadamian Nuts

    Peanut Butter Cookies with Macadamian Nuts

    1 cup butter
    1 cup creamy peanut butter
    1 cup brown sugar
    1 cup white sugar
    2 eggs
    1 tsp baking soda
    2 cups flour
    1/4 cup chopped macadamian nuts

    Scoop onto parchment paper sprayed with Pam. Using a fork, press down in crisscross pattern.

    Bake at 350 degrees for 16 minutes until golden brown. Let cool before removing from parchment. Store in air tight container, if there are any left!

  • Double Chocolate Black Walnut Cookies

    Double Chocolate Black Walnut Cookies

    Modified from Martha Stewart’s Recipe:
    Ingredients
    1 cup all-purpose flour
    1/2 cup unsweetened Dutch-process cocoa powder
    1/2 teaspoon baking soda
    1/2 teaspoon coarse salt
    1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
    1/2 cup (1 stick) unsalted butter
    1 1/2 cups sugar
    2 large eggs
    1 teaspoon pure vanilla extract lor black walnut extract
    1/4 teaspoon instant expresso (optional)
    1/2 cup finely chopped black walnuts

    Directions
    1.Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped vegan chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

    2.Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

    3.Using a 1 1/2-inch ice cream scoop, drop dough onto
    parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 12-13 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

    For more delicious vegan recipes like this one, be sure to check out the wide variety of recipes on janeunchained.com.

  • Peanut Butter Cookies to make you go wild!

    Peanut Butter Cookies to make you go wild!

    My son James’ favorite cookie in the whole world is peanut butter. If you want more peanut crunch, add more peanuts to your liking. Or if you love that chocolate and peanut taste together, add the chocolate chips. My only requirement of any cookie, is that it must be served with a tall, cold glass of milk. Then again, some cookies like ginger snaps are perfect in the morning with coffee. Enjoy.

    1 cup butter

    1 cup peanut butter

    1 cup white sugar

    1 cup brown sugar

    3 eggs

    2 cups flour

    1 tsp baking soda

    1 6 ox package of chocolate chip pieces (optional)

    1/2 cup chopped roasted peanuts

    Cream butter and sugars, add eggs, one at a time.  Combine dry ingredients, add flour mixture bit by bit.  Stir in Peanuts and Chocolate Chips if you are using.

    Drop by teaspoon onto parchment paper on cookie sheet and flatten with glass or back of spoon or fork to get the trademark slashes of a peanut butter cookie.
    Bake for 15-20 minutees.

    Variations:  Instead of adding Chocolate chips and peanuts, substitute broken pieces of candy bars.

  • Chewy Cranberry Pecan Oatmeal Cookies

    Chewy Cranberry Pecan Oatmeal Cookies

    If you haven’t figured it out by now, oatmeal cookies are may favorite.
    1 1/2 c all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    2 1/2 cups old fashioned oats
    8 ounces unsalted butter, slightly softened
    1 cup packed light brown sugar
    1/2 cup granulated sugar
    2 large eggs, beaten lightly
    1 tablespoon honey
    2 teaspoons pure vanilla extract
    6 ounces dried cranberries (1 1/3 c.)
    5 ounces chopped pecans (about 1 c.)

    1/2 cup white chocolate chips or chunks (optional)

    Directions
    1 Oven to 350 degrees F.
    2 (if baking right away).
    3 Line sheet pans with parchment.
    4 Mix the dry ingredients together, then stir in the oats.
    5 Set aside.
    6 Beat the butter and both sugars together until light and fluffy.
    7 Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
    8 Add the flour mixture in two additions, beating each until well combined.
    9 Stir in the cranberries and pecans.
    10 At this point, you can either bake, or freeze.
    11 To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
    12 Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16″ thick slices and bake as directed.
    13 To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
    14 Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
    15 Let cool on the pan for 5 minutes, then transfer to a rack to cool.

  • Grandma Jacque’s Crispy Oatmeal Cookies

    My children always remembered Jacque Nickerson, Grandma and differentiated her from everyone else in their lives because of these cookies.  These cookies have immortalized Jacque.  They are flat, crispy and nutty. Perfect flavor and wonderful with a cup of coffee or tea.

    As Jacque needed a bit of help as she aged, she would still bake cookies and hide them in ziplock bags in her closet so the help would not touch them, they were for her grandchildren.  

    1 Cup Shortening

    1 Cup White Sugar

    1/2 Cup Brown Sugar

    1 egg

    1 tsp Vanilla

    1 1/2 Cups Flour

    1 tsp baking soda

    1 tsp baking soda

    1 tsp cinnamon

    1 1/2 cups of quick rolled oats

    3/4 cup finely chopped walnuts or pecans

    Cream together shortening and sugars. Add egg and vanilla. Sift together all dry ingredients. Add to dry ingredients to creamed mixture.  Add oats and nuts. Chill 1 hour. Drop onto greased cookie sheet. Flatten with glass dipped in sugar. Bake in 350 degree oven for about 10 minutes.

  • Old Country Black Walnut Cookies

    1 cup butter

    1 tsp vanilla

    2 eggs

    2 cups firmly packed brown sugar

    1 tsp salt

    1 tsp baking soda

    2  1/2 cups flour

    3/4 cup finely chopped Nickerson Farm Black Walnuts

    Cream butter, vanilla until butter is softened.  Add sugar gradually, creaming until fluffy.  Add the eggs in thirds, beating well after each addition.  Mix in black walnuts.  Blend flour, baking soda, and salt.  Shape dough into rolls about 1 1/2 inches in diameter. Wrap in waxed paper and refrigerate severa hours or overnight.  Cut into thin slices. Place slices on cookie sheet.  Bake at 350 degrees eggs, add brown sugar, combine dry ingredients then add to egg mixture. Lastly add Nickerson Farm Black Walnuts. for 8 minutes.  Repeat for remaining dough.

  • Rice Krispies Treats

    I think my husband grew up on these.  His mom continued to make them for my kids.  Always a hit.  You can kick them up by adding chocolate chips or
    warming the chocolate and drizzling it over the top. 
     Kellogg’s® prints the recipe for Rice Krispies Treats® on every box of Kellogg’s Rice Krispies®. The basic recipe for Rice Krispies Treats® has changed very little over the years. Oh, some of us now prefer to use butter, in place of margarine, and we may tinker a little with the ingredients, but its original flavor and texture are still there.  Some prefer to use miniature marshmallows, large ones are fine, or you can even use a 7 ounce jar of marshmallow creme. But it is important to use fresh marshmallows as they melt so nicely, and make sure to butter or spray, with a non stick vegetable spray, the baking pan, the saucepan, the bowl, and all utensils, as this mixture is very sticky. These treats are definitely at their best when freshly made, although they can be stored for a few days at room temperature.

    Rice Krispies Treats®: Butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) square baking pan.

    Place the Rice Krispies® in a large bowl that has been buttered.

    Butter, or spray with a non stick vegetable spray, a heavy medium sized saucepan. Melt the butter and salt in the saucepan over medium low heat. Add the marshmallows and constantly stir until the marshmallows have completely melted. Add the vanilla extract and then pour the mixture over the Rice Krispies® cereal and stir until all the cereal has been coated.

    Immediately pour the mixture into your prepared pan and lightly pat until even. Cool at room temperature until the Rice Krispies Treats® have set. Cut into squares. Can store at room temperature for a few days if well wrapped

    Makes about 16 squares.

    Sources:

    Rice Krispies Treats, Rice Krispies and Kellogg’s are trademarks of Kellogg’s NA Co.

    Rice Krispies Treats®:

    6 cups (150 grams) Rice Krispies® cereal

    3 tablespoons (42 grams) unsalted butter or soft natural buttery spread*

    1/8 teaspoon salt

    1 – 10 ounce (285 grams) package miniature marshmallows

    1/2 teaspoon pure vanilla extract

    * I like to use either Smart Balance® or Earth Balance®

    ®Smart Balance and ®Earth Balance are registered trademarks of Smart Balance Inc.

    To make these perfect for company, dip into dark and white chocolate half and half.
    Pretty and tempting.

  • Old Fashioned Oatmeal Cookies

    Hodgson Mill’s Recipe

    Ingredients

    ½ cup Hodgson Mill Steel Cut Oats
    2 ½ cups Hodgson Mill Naturally White Flour
    1 cup water
    1 ½ cups raisins
    ¾ cup butter
    1 ½ cups granulated sugar
    1 egg
    1 tsp. vanilla
    1 tsp. baking soda
    1 tsp. salt
    1 tsp. cinnamon
    ¼ tsp. nutmeg
    ¼ tsp. ground cloves
    ¾ cup chopped nuts

    Preparation

    In a small saucepan, bring oats and water to a boil. Reduce heat to simmer and stir for 10 minutes. Remove pan from heat and fold in raisins. Allow mixture to cool. Preheat oven to 375 ° F. Lightly grease two baking sheets. In a large mixing bowl, cream together butter and sugar. Add egg and vanilla beating until smooth. In a separate bowl, blend dry ingredients together. Add dry ingredients to creamed ingredients mixing well. Fold in softened oats, raisins and nuts. Using a large spoon, drop cookie dough onto prepared baking sheet evenly spacing to allow for spreading. Bake in a 375 ° F oven for 10-12 min. or until golden brown. Remove cookies from baking sheet and cool on wire racks.

    Yields: 48 cookies.

    Recipe Nutrient Analysis: 1/48 of recipe

    100 calories; .77g dietary fiber; 16 g carbohydrates; 2g protein; 4 g fat (1 g saturated fat); 10mg cholesterol; 96mg sodium.

  • Everything Cookies! My favorites.

    Everything Cookies! My favorites.


    I revamped the recipe found on the back of Nestle’s Chocolate Chips, Oat Chocolate Chip, incorporating everything but the kitchen sink. And if you’re craving a hassle-free indulgence, you can also order these gourmet chocolate chip cookies delivery.
    Servings: 8 dozen
    Ingredients
    3.5 Cups of Flour
    2 tsp baking soda
    4 tsp salt
    2.5 cups Brown Sugar
    2 sticks of butter (16 T)
    1 stick of crisco (16 T)
    1 cup granulated sugar
    4 eggs
    4 T milk
    4 tsp vanilla
    2.5 C of rolled oats
    2.5 C of oatmeal – fancy

    3/4 C M&Ms

    3/4 C chocolate chips
    3/4 C raisins
    1 C pecans or walnuts chopped
    1 C macadamian nuts

    Cream butter and sugar, add other wet ingredients.
    Mix dry ingredients in separate bowl.
    Lastly add the oats, the raisin, chips, nuts.
    Drop by small dipper onto cookie sheets. bake 10-12 minutes at 375.